Chef Devon Gilroy, Amali Restaurant, New York City, NY, New York, Recipes, Beet & Ricotta Ravioli with Beet Greens and Grana Padano, Mediterranean, Italian, Pasta
Porgy Stuffed with Meyer Lemon and Fennel
Recipe courtesy of chef Devon Gilroy of Amali
Ask your fish monger for a gutted and scaled 1 to 2 pound whole porgy.
Yield
Serves 2
Ingredients
- 1 Meyer lemon
- 1 cup of fennel fronds
- Salt and pepper
- Olive oil
Directions
1) Rinse and clean the porgy, remove the gills and fins.
2) Stuff the fish with sliced Meyer lemon and fennel fronds (leaves). Reserve the fennel bulb for a fennel and parmesan salad, dressed with olive oil and simple Meyer lemon vinaigrette.
3) Brush porgy with olive oil and season with salt and pepper.
4) Grill or roast the fish at 350 degrees F until the fish is golden and flaky.
What
Recipe for Beet & Ricotta Ravioli, Beet Greens and Grana Padano from chef Devon Gilroy of Amali restaurant in New york City.
Beet & Ricotta Ravioli with Beet Greens and Grana Padano
Recipe courtesy of chef Devon Gilroy of Amali
As we also respect the Italian tradition at Amali, we make fresh pasta before every service.
Ingredients
Filling
- 1 pound of boiled, milled and strained beet root
- 1 1/2 cups of sheep milk ricotta, strained overnight in cheese cloth
- 1/2 cup grana padano (ground)
- 1/4 cup sheep milk yogurt
- salt to taste
- lemon to taste
Ravioli
- Fresh sheeted pasta dough
- Egg wash for sealing the ravioli
- Semolina for dusting
Sauce
- 1/2 cup dry white wine
- 1 sliced shallot
- 2 teaspoons olive oil
- 1 cup torn beet tops
- 2 teaspoon. butter
- 1/4 cup chopped beet stem
- Grated Grano Padano to finish
- Torn mint to taste
- Salt to taste
Directions
Filling
1) Mix all the above ingredients together and season to taste.
Ravioli
1) If you have a ravioli mold it would be best to utilize this tool.
2) Put one layer of sheeted pasta dough down on the base of the ravioli maker being sure to keep all surfaces you are working on dry and dusted with semolina.
3) Fill each mold with beet filling, egg wash the pasta and cover with a second layer of pasta sealing the ravioli.
To Finish Ravioli
1) Boil the ravioli in salted water for three to four minutes until the pasta is cooked.
2) While the pasta is cooking sweat out the shallot and beet stem in olive oil.
3) Add the wine reduce by half add the beet tops wilt and add butter.
4) Add the ravioli straight from the water to the pan.
5) Incorporate with the sauce adding a little of the pasta water to control the consistency of the sauce.
6) Finish with grano padano and the torn mint and serve.
Amali | Chef Devon Gilroy - Recipes
January 31, 2012
Amali
Upper East Side
Mediterranean
115 East 60th Street
New York, NY 10022
212.339.8363 (make a reservation)
Website:
Who
Devon Gilroy is the executive chef of Amali, a Mediterranean-inspired restaurant on the Upper East Side of New York.
Why
Having grown up around the restaurant world, Devon honed his skills at Chanterelle and A Voce before joining Amali. He incorporates locally-sourced foods with ingredients from Greece and other parts of the Mediterranean.
Recommendations
Devon Gilroy’s recommendations for where to eat, drink and shop in New York City.
Upper East Side - NEw York, NY
Photo Credits: Mac Brown
